Title: Mexican Cheese Dip
Categories: Dip
Yield: 10 Servings

1 lb American cheese
1 cn (5.3-oz) Pet evaporated milk
1/4 ts Garlic powder
1 ts Cumin
1 tb Chili powder
1 cn (10-oz) Ro-tel tomatoes

Cut up and melt cheese in a double boiler. Mix together Pet milk, garlic
powder, cumin, chili powder and Ro-Tel in blender. Blend well. Add liquid
from blender to cheese and mix. Serve hot with chips.

Recipe can easily be doubled but you must do the blender ingredients
separately, one recipe at a time, before mixing all together.

CINDY MILLER (MRS. PATRICK)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.